We like this sauce over cooled Caramel Pecan Brownies, but it also makes a rich topping for ice cream.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Stir together the sugar and the water in a 2-quart saucepan over medium heat. Without stirring again, cook until the mixture is dark amber in color, swirling pan carefully and occasionally while cooking, about 20 minutes.

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  • Reduce the heat to low. Slowly and carefully add the cream, stirring with a wooden spoon when the bubbling dies down. Scrape the vanilla seeds into pan; add the pod. Add the lemon juice and butter. Stir to combine. Remove pod.

  • Cover, and store, refrigerated, up to 1 week. Bring sauce to room temperature, or warm over low heat, before using.

Reviews (2)

3 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: Unrated
08/21/2008
The "2-quarts" is the size of the saucepan. A 2-quart saucepan holds 8 cups.
Rating: Unrated
08/20/2008
What does the '2' stand for on the first line of the ingredients?? Does it perhaps make 2 cups??